The influence of an adjunct culture of Lactobacillus...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 5

The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening

Bielecka, Marika Magdalena, Cichosz, Grażyna
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.05.004
Date:
May, 2017
File:
PDF, 394 KB
english, 2017
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